I Put two cupfuls of white stock into a saucepan with half a dozen mushrooms,chopped fine,a two-inch strip of lemon-peel,salt and pepper to season,and a teaspoonful of minced parsley. Simmer for an hour and strain. Thicken with a teaspoonful of flour,rubbed smooth in a little cold stock or water,take from the fire,and add the yolks of three eggs beaten with the juice of half a lemon. Reheat,but do not boil. Take from the fire and add a tablespoonful of butter.
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